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| 1 Esslöffel | Oil, cooking |
| 3 | onions |
| 2 | Bell peppers |
| 2 | Celery stalks |
| 3 | cloves garlic |
| 8 x ca. 450 g | Beef round, coarse grind |
| 40 x ca. 30 g | tomato sauce |
| 40 x ca. 30 g | Tomatoes, stewed |
| 6 x ca. 30 g | tomato paste |
| 5 Tasse | water |
| 4 x ca. 30 g | Chile salsa |
| 1 | Jalapeno pepper |
| 8 Esslöffel | Red chile, hot, ground |
| 4 Esslöffel | Red chile, mild, ground |
| 4 x ca. 30 g | Whole green chiles |
| 1 Esslöffel | Cumin ground |
| 1 Teelöffel | Oregano, dried, pref. Mexican |
| 3 Esslöffel | salt |
| | pepper |
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1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned.
3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings.
onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned chopped green or pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores.
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